Here is the recipe for the Stuffed Bell Peppers

2 large bell peppers
sea salt and pepper to taste
1 tsp olive oil
1/2 yellow onion, diced
1 clove garlic minced
1 cup water
8 oz tempeh crumbled ( I left this out, I hate tempeh lol)
7.5 oz can fire roasted diced tomatoes
2 Tbsp raw pine nuts
1 c brown cooked rice
1 Tbsp freshly chopped parsley
1 Tbsp freshly chopped basil
1 Tbsp raisins

Preheat oven to 375
Halve peppers lengthwise, leaving stems intact. Scoop out seeds an place cut side up in a shallow baking dish. Sprinkle with salt and pepper. Bake for about 15 minutes, or until they’re soft, but still retain their shape.

Put 1 cup of water on to boil

While peppers are baking and water is boiling heat olive oil in a a large skillet over medium heat and saute onion and garlic until soft.

Add tempeh ( I dare you!) , tomatoes, and pine nuts to skillet and saute about 5-7 minutes.

Stir in rice, parsley, basil, and raisins. Remove from hat and season with a bit more salt and pepper.

Spoon mixture into peppers and in the baking pan. Pour just enough boiling water around peppers to touch the base of each so they won’t burn in the oven.

Bake for 15 minutes.

Nutritional Info:
247 Calories
7 g fat
35 carbs
12 g protein